Separate eggs and set egg whites aside.
Combine egg yolks with Eagle Brand milk.
Stir in lemon juice and grated lemon rind. Pour into prepared graham cracker crust.
Beat egg whites with sugar and cream of tartar and place on top of pie.
Bake 5 minutes at 450\u00b0 or until brown.
Beat egg yolks.
Add sugar and beat together.
Add Eagle Brand milk and mix together.
Add lemon juice and beat well.
Pour in baked pie crust.
Good to eat.
Combine all ingredients.
Fold until well blended.
Fill 2 graham cracker pie crusts. Let chill approximately 1 hour.
br>In large bowl, combine Eagle Brand, milk and vanilla. Add gelatin
Mix together all drained fruit and lemon juice.
Mix together Eagle Brand and Cool Whip.
Fold into fruit.
Pour into pie crust. Decorate with green or red cherries, according to season.
In large mixer bowl, beat cheese until fluffy.
Gradually beat in Eagle brand until smooth.
Stir in ReaLemon brand and vanilla. Pour into prepared crust.
Chill 3 hours or until set. Top with cherry pie filling before serving.
Refrigerate leftovers.
Makes one 9-inch pie.
stir in 1/3 cup lemon juice, salt and oleo.
resher! My family loves this recipe, and I use a ready
In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear.
Cool 10 minutes.
Chill thoroughly, about 20 minutes.
In large bowl, combine Eagle Brand, ReaLemon brand and food coloring, if desired.
Fold in whipped cream.
Spread 1/3 lemon mixture into prepared pastry shell; top with raspberry mixture then remaining lemon mixture.
Chill thoroughly.
Garnish as desired.
Refrigerate leftovers.
Makes 1 (9-inch) pie.
Preparation time:
1 hour.
Total time:
3 hours.
Combine Eagle Brand milk, lemon juice and rind.
Mix with hand mixer on low.
Blend in egg yolks.
Turn into crust.
Refrigerate for 1 to 2 hours, then top with Cool Whip.
Mix Eagle Brand, cream cheese and lemon juice.
Spread over crumb crusts in dishes.
Chill.
Combine pineapple, Cool Whip and nuts; spread over cheese layer.
Chill thoroughly.
Makes 2 pies.
Melt butter in a large skillet.
Add coconut and chopped pecans.
Cook until golden brown, stirring frequently.
Set mixture aside.
Combine cream cheese and Eagle Brand milk.
Beat until smooth.
Fold in Cool Whip.
Layer 1/4 of cream cheese mixture in each pie shell.
Drizzle caramel topping on each pie.
Sprinkle 1/4 of coconut mixture on top.
Repeat layers with remaining ingredients, ending with coconut.
Cover and freeze until firm. Let frozen pies stand at room temperature for 10 minutes before slicing.
Put Eagle Brand sweetened condensed milk, lemon rind, lemon juice and egg yolks into a mixing bowl.
Stir until mixture thickens.
Pour into chilled crumb crust or cooled pastry shell.
Mix Eagle Brand milk, egg yolks, and lemon.
Pour into crust. Whip egg whites and a tablespoonful of sugar until fluffy. Spread on top of pie.
Brown meringue.
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand milk until smooth.
Stir in real lemon juice and vanilla.
Pour into prepared crust.
Chill three hours or until set.
Top with cherry pie filling before serving. Refrigerate leftovers.
ossible.
Microwave -- Add the Eagle Brand, flavored morsels on medium heat
Squeeze juice from 2 lemons and mix with Eagle Brand condensed milk.
Stir in lemon rind and mix until thick.
Add bananas, sliced thin, and pour into baked pie shell.
Top with Cool Whip (about 2 cups).
Slice one banana to put on top of Cool Whip. Refrigerate two or three hours.
Best if kept cool overnight.
Bake pie shells.
Cool.
Pour Eagle Brand milk in mixing bowl. Fold in lemonade or lime until thick. Add Cool Whip.
Fold.
Put in pie shells.
Keep in refrigerator.
Place both cans of Eagle Brand milk in saucepan; completely cover with water. Boil 3 hours, replacing water when needed. Keep both cans completely covered with boiling water at all times. After 3 hours boiling, cool cans completely. Open and pour into precooked pie shell. Top with Cool Whip and chopped pecans.
Preheat oven to 325\u00b0.
In a large mixing bowl, beat egg yolks with Eagle Brand milk and ReaLemon.
Pour into prepared pastry shell.
Bake for 30 minutes.
Cool.
Chill.
Top with whipping cream.